Slow Cooker Herb Chicken Noodles
Slow Cooker Herb Chicken Noodles with chunks of flavorful chicken and a velvety sauce. The pasta is cooked right in the slow cooker....no extra pots needed.
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- 2 pounds chicken breasts , boneless, skinless
- 21 ounces Condensed Cream of Chicken Soup, 2 (10.5- ounce) cans, undiluted
- 2 tsp dried parsley
- 1 tsp Old Bay seasoning, or seasoning salt
- 1/2 tsp thyme
- 2 tsps dried minced onion
- 1 tsp garlic powder
- 4 tbsp unsalted butter, sliced
- 4 cups chicken broth
- 8 ounce dry egg noodles
- salt and pepper
- Fresh parsley for garnish, optional
Place chicken in the bottom of the slow cooker and cover with chicken soup. Sprinkle the spices over the soup, and top with slices of butter. Pour 3 cups of chicken broth over all of the ingredients.
Set the slow cooker to Low for 7 - 8 hours or on High for 3 - 4 hours.
When the chicken is cooker to 165°F on a meat thermometer), remove chicken from the slow cooker to a plate. When cooled slightly, use two forks to shred the chicken.
Add egg noodles to the slow cooker and stir to cover with cooking liquid. Add additional chicken broth if needed, 1/4 cup at a time, if there is not enough liquid in the pot to cook the pasta. If on Low setting, turn the slow cooker to high and cook the pasta for 15-20 minutes until tender.
When pasta is cooked, add the shredded chicken back into the slow cooker and cook until heated thru.
Note - Herbed Cream of Chicken Soup or Cream of Mushroom Soup are delicious alternatives to the Cream of Chicken Soup.
Note - Boneless, skinless chicken thighs can be substituted for the chicken breasts
Serving: 1serving | Calories: 368kcal | Carbohydrates: 27.55g | Protein: 30.63g | Fat: 14.45g | Saturated Fat: 5.88g | Cholesterol: 117.39mg | Sodium: 1091.4mg | Potassium: 643.67mg | Fiber: 1.08g | Sugar: 1.42g | Vitamin A: 368.55IU | Vitamin C: 10.71mg | Calcium: 40.4mg | Iron: 2.07mg
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